Firm Tofu That Wont Squish

Reading the label, this Tamoma firm tofu keeps it clean: just water, non-GMO soybeans, and two mineral salts for coagulation. The 0g sugar and sky-high 9.9 score are the kind of numbers I like seeing before a long trail. Texture-wise, it should slice neat and hold its shape in a pan, though those mineral coagulants can leave a faintly firm, springy bite compared to softer brands. I'd stash it in a cooler for a backcountry stir-fry night, where it soaks up sauce and doesn't turn to mush. It's not the silkiest option, so if you're after custardy vibes, this may feel a bit dense.

Mori-Nu's shelf-stable silken firm lists water, soybeans, soy protein isolate, and calcium chloride with 0g sugar and a 9.9 score. That carton lives happily in a desk drawer, no fridge needed until opened. The soy isolate can make the bite a touch firmer and less custardy than classic silken, but it still scoops easily for quick salads or wraps. I'd keep one at the office for last-minute lunches when the meeting runs long. It's convenient, though the texture isn't for everyone—some people may find it slightly rubbery compared to refrigerated silken tofu. Flavor is neutral, so it plays well with whatever sauce you grab.

This Premium firm keeps it classic: water, soybeans, calcium sulfate. With 0g sugar and a 9.9 score, it's a straightforward block that sears well and cubes cleanly. Calcium sulfate gives a firmer, slightly crumbly curd that holds up to high heat, though it can release a bit more water in the pan. I'd toss it into a weeknight stir-fry where you want crisp edges and sauce cling. It's usually a good value, but the extra whey can thin your sauce if you don't press it first. If you're after ultra-moist, bouncy cubes, this may feel a touch drier.

Another Premium firm with the same clean label—water, soybeans, calcium sulfate—and the same 0g sugar, 9.9 score. It's the kind of dependable block you can slice thin for wraps or cube for trail stir-fries. The calcium sulfate curd is firm and a bit crumbly, which helps it soak up marinades but can make it feel drier if you don't add oil or sauce. I'd pack this for a quick camp meal where you just need something hearty and neutral. It's not the most forgiving if you want soft, silky bites, but for utility cooking it does the job without fuss.

This firm tofu uses organic whole soybeans with calcium sulfate and magnesium chloride, plus 1g sugar per 100g and a 9.9 score. That tiny bit of sugar may nudge browning in the pan, but it's not overtly sweet. The whole-bean approach can give a slightly heartier, grainier curd and a firmer chew, which some people like and others find less silky. I'd use it for sheet-pan bakes where you want cubes to stay distinct and not melt into the veggies. It's a solid pick if you prefer organic, though the texture isn't as plush as refined tofu, and the sugar may matter to strict low-sugar eaters.